Skirt Steak With Lentil Salad Recipe

Ingredients

• 8 cups water
• 1 pound dried lentils
• 1 cup finely diced carrots
• 1 bay leaf
• 3 sprigs fresh thyme, or 1 teaspoon dried
• Salt to taste
• 1 tablespoon Dijon-style mustard
• 3/4 cup vegetable oil
• 1/4 cup red-wine vinegar
• 1 cup finely chopped onions
• 4 tablespoons chopped fresh tarragon or parsley
• Freshly ground pepper to taste
• 4 skirt steaks, about 1/2 pound each, trimmed of excess fat
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 2 teaspoons finely chopped garlic
• 2 tablespoons finely chopped parsley